Butterscotch, Ginger and Pear Self-saucing Pudding
Photography by Josh Griggs.
There isn’t a lot to say about this pudding other than grab your spoon and dig in!
Serves: 6-8
INGREDIENTS
2 medium pears, peeled, cored and thinly sliced
1¼ cups plain flour
1¼ teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground mixed spice
½ cup brown sugar
½ cup milk
1 large egg
100 grams butter, melted
2 tablespoons golden syrup
Topping
1 tablespoon cornflour
½ cup brown sugar
2 cups boiling water
2 tablespoons golden syrup
To serve
ice cream, cream or custard
METHOD
Equipment: Grease a 6-7 cup-capacity ovenproof baking dish and place on a shallow oven tray.
Preheat the oven to 160°C fan bake.
Place the pears in the base of the baking dish.
Combine the flour, baking powder, spices and brown sugar in a bowl. Combine the milk, egg, butter and golden syrup in another bowl then add to the flour mixture and stir until smooth. Spoon the batter over the pears, spreading evenly.
Topping: Combine the cornflour and brown sugar in a bowl and sprinkle over the batter. Stir together the boiling water and golden syrup in a jug then gently pour it over the back of a large spoon over the top of the pudding. The liquid will be sitting on top of the pudding.
Carefully place in the oven and bake for about 40 minutes, or until golden and the pudding feels firm to the touch. Serve hot with ice cream, cream or custard.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #116
Issue 116 of dish is a special 20th birthday collector’s edition! This gorgeous issue brings the party to you, featuring delectable birthday cakes with recipes supplied by guest chefs – from Al Brown’s simply delicious Chocolate Fondant Cake to Ben Bayly’s Opera Celebration Cake. From cakes to sensational drinks and nibbles, to a French bistro feast and Sarah and Claire’s top 20 winter recipes, the magazine is jam-packed with dishes to make at home. 20 years strong and ready to party – issue 116 is on sale NOW!